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Instructions:
Preheat Oven & Sear Roast: Preheat your oven to 325°F (165°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the chuck roast generously with salt and pepper. Sear the roast in the hot pot for about 3-4 minutes on each side, until it’s nicely browned. Remove the roast from the pot and set it aside.
Add Vegetables: In the same pot (with the flavorful drippings), add the carrots, potatoes, and onion. Give them a quick stir to coat with the remaining oil and beef drippings.
Return Roast & Prepare Sauce: Place the seared roast back on top of the vegetables in the pot. In a small bowl, mix together the ranch dressing mix, Italian dressing mix, and brown gravy mix with the water or beef broth until well combined and smooth.
Pour Sauce & Bake: Pour the prepared mixture evenly over the roast and vegetables in the pot. Cover the pot tightly with a lid or aluminum foil.
Slow Bake: Bake in the preheated oven for about 3-4 hours, or until the meat is incredibly tender and falls apart easily with a fork. Cooking time can vary depending on the size and thickness of your roast.
Serve: Remove from the oven. Serve hot, spooning the rich gravy over the tender meat and vegetables.
Enjoy this comforting and easy pot roast!
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